hogmeat Posted March 22, 2007 Share Posted March 22, 2007 Bosco, here it is: If you like this, just wait until I post up my Italian meatloaf. OMG. Ingredients: 1 lb HOT Italian sausage 3 26oz cans (or equivalent) of your favorite sauce 1 16oz package of your favorite pasta (I enjoy the thin Angel Hair) 1 large red onion 1 16oz package of mushrooms (I like the pre-cleaned kind) 1 large tomato 1/2 clove of garlic Salt, Garlic Salt, Hot Peppers http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1910001.jpg Sausage http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1913001.jpg Veggies http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1916001.jpg Base http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1918001.jpg Begin by browning your Italian sausage http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1919001.jpg Chop your onion http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1923001.jpg Chop your garlic http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1926001.jpg Boil the water http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1930001.jpg Keep cookin' until dark brown and crispy! It will shrivel up considerably - be sure to "cut" the sausage into tiny kiblets with the spatula http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1932001.jpg Drain 75% of the sausage grease. Leave the other 25% in there!! http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1934001.jpg Finish chopping your fresh veggies http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1937001.jpg Spicy of the partially drained sausage http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1941001.jpg Add a little tangy salty flavor http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1943001.jpg On a low heat, add all your chunky veggies http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1945001.jpg Including your mushrooms http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1947001.jpg Mix in, do not overheat http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1949001.jpg Add your 78 oz of sauce, and increase heat to a medium-low setting http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1950001.jpg Add your pasta to your boiling water http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1955001.jpg Mix and continue to heat sauce - keep sauce cool enough to eat without blowing on it - you want a bit of crisp in your veggies (so keep the flavor in "chunks" instead of a homogenous mixture of spagetti-slop) http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1956001.jpg ~~~~~~~~~~~~~~~~~ Apparently I can only post 20 images...so continued on next post: ~~~~~~~~~~~~~~~~~ I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
hogmeat Posted March 22, 2007 Author Share Posted March 22, 2007 Yum? http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1961001.jpg Pasta's done!! http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1969001.jpg Al Dente http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1970001.jpg Plenty of sauce here folks - give everyone a generous helping, as you'll find you'll eat the sauce alone when all the noodles are gone! http://img.photobucket.com/albums/v175/lukebuz/Spagetti/IMG_1972001.jpg Keep your hot peppers and salt handy for fine-tuning as needed!! Enjoy! http://img.epinions.com/images/opti/2a/75/pr-Toys-Playmates_Toys_Simpsons_Series_14_Luigi_Figure-resized200.jpg I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
axis008 Posted March 22, 2007 Share Posted March 22, 2007 mmmmm looks GOOD. 'cept the mushrooms. i don't like mushrooms. gotta try this soon. -ben Link to comment Share on other sites More sharing options...
pillboy Posted March 22, 2007 Share Posted March 22, 2007 What the hell prompted me to click on a thread with the words"Hogmeat's hot sausage" in the title? It is still ugly. Link to comment Share on other sites More sharing options...
one69chev Posted March 22, 2007 Share Posted March 22, 2007 i didn't see the picture i thought i would be seeing..... thank you Lord....... Link to comment Share on other sites More sharing options...
hogmeat Posted March 22, 2007 Author Share Posted March 22, 2007 Not only is it hot, I have 5!! I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
one69chev Posted March 22, 2007 Share Posted March 22, 2007 5 what?? you got a big pack a meat, be proud of it...... Link to comment Share on other sites More sharing options...
godwhomismike Posted March 22, 2007 Share Posted March 22, 2007 Looking good, a bit different than what I am used to - but looks interesting. Keep the threads coming man - I love these cooking threads. Link to comment Share on other sites More sharing options...
hogmeat Posted March 22, 2007 Author Share Posted March 22, 2007 That's the point, it's what your not used too! Try it! --What ARE you used too? Runny sauce made with bland hamburger? yuk. Did you ever make my salsa? Remember, that chopper you invested in is great for a fruit salad (with the optional large "cuber" blade) I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
godwhomismike Posted March 22, 2007 Share Posted March 22, 2007 That's the point, it's what your not used too! Try it! --What ARE you used too? Runny sauce made with bland hamburger? yuk. Did you ever make my salsa? Remember, that chopper you invested in is great for a fruit salad (with the optional large "cuber" blade) I haven't tired the salsa yet. But, as for the sauce - I'm Italian - so it's always done right - it's like art work. I can't wait for the warm weather to get my Italian garden going again - I had 48 tomato plants in the garden - most were around 4ft+ by August. Link to comment Share on other sites More sharing options...
mele63 Posted March 22, 2007 Share Posted March 22, 2007 tasty, but dude... http://img.photobucket.com/albums/v475/mele63/800px-Fingernail_Clippers_by_Morrhi.jpg Link to comment Share on other sites More sharing options...
hogmeat Posted March 22, 2007 Author Share Posted March 22, 2007 oh come on. My thumbnail is in TWO pictures, and it's not even that long. Big baby. I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
rony Posted March 22, 2007 Share Posted March 22, 2007 Hog did you get a new camera? What is prompting these pictures..? My Car vBGarage Link to comment Share on other sites More sharing options...
XLeezardx Posted March 23, 2007 Share Posted March 23, 2007 hi Link to comment Share on other sites More sharing options...
XLeezardx Posted March 23, 2007 Share Posted March 23, 2007 hi Link to comment Share on other sites More sharing options...
XLeezardx Posted March 23, 2007 Share Posted March 23, 2007 Here is one of my many crawfish dishes: I clean my craw fish in the tub, this is about 15lbs. of live crawfish (buy it at the asian market for 1.30 per lbs) http://images.dr3vil.com/files2/default/Crawfishtub.JPG Close up of the craw fish cleaned http://images.dr3vil.com/files2/default/crawfishtubclose.JPG Close up of the soon to be dead critter (decent sized) http://images.dr3vil.com/files2/default/crawfishclose.JPG Craw fish cooking in my special broil sauce with pork meat and musrooms http://images.dr3vil.com/files2/default/crawfishcooked.JPG I peeled about 5 lbs of craw fish tails with Fat intact and put some rice on the dish http://images.dr3vil.com/files2/default/crawfishrice.JPG I mix the tails and rice together so the fat gives the rice that potent craw fish flaver http://images.dr3vil.com/files2/default/crawfishricemix.JPG This is my special craw fish rice plate done picked carrot and pork meatball on the side http://images.dr3vil.com/files2/default/crawfishriceplate.JPG For you non-seafood lovers, heres some chicken drumsticks i marinaded and baked. Marinade: Lemon Grass, Pepper, Salt, Sugar, Onions and Garlic. http://images.dr3vil.com/files2/default/chickendrumstickmarinade.JPG http://images.dr3vil.com/files2/default/drumstickdone.JPG Link to comment Share on other sites More sharing options...
XLeezardx Posted March 23, 2007 Share Posted March 23, 2007 i apologize to some of you guys for posting nasty Asian style cooking. Link to comment Share on other sites More sharing options...
godwhomismike Posted March 23, 2007 Share Posted March 23, 2007 this thread delivers - thumbs up Link to comment Share on other sites More sharing options...
hogmeat Posted March 23, 2007 Author Share Posted March 23, 2007 whoa I suppose it would be a bad time to say I hate fish and shrimp - they make me shudder and the smell makes me wretch (my mom built this reaction in as i was a little kid - now i carry it with me, and won't touch the stuff). Things like RAW fish, squid, crawfish, etc scare the crap out of me.... I can't imagine eating it. It's like fear factor. On the other hand, mad props for being such a amazing cook. Nice pics too! I'm going to have to turn up the heat on my picture recipies here...no more easy stuff like spagetti. I'm going all the way with my award winning, hot sausage, pastrami, pepperoni filled Italian meatloaf. OMG. I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
automaticsti Posted March 23, 2007 Share Posted March 23, 2007 thread jackage....sausage Link to comment Share on other sites More sharing options...
RuskiTrombone Posted March 23, 2007 Share Posted March 23, 2007 i apologize to some of you guys for posting nasty Asian style cooking. Were there pictures with your post? Also, at least you apologized for your cooking Link to comment Share on other sites More sharing options...
hogmeat Posted March 24, 2007 Author Share Posted March 24, 2007 what, what happened to the pics? I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
bosco Posted March 24, 2007 Share Posted March 24, 2007 hog, just found the spagetti recipe it looks good will try it soon thanks. don't make us wait to long for the meatloaf. bosco Stay Stock Stay Happy Link to comment Share on other sites More sharing options...
hogmeat Posted March 24, 2007 Author Share Posted March 24, 2007 Did somebody say meatload??? http://img.photobucket.com/albums/v175/lukebuz/IMG_1978001.jpg http://img.photobucket.com/albums/v175/lukebuz/IMG_1977001.jpg I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
KA81 Posted March 24, 2007 Share Posted March 24, 2007 that looks gooood~ recipe or ban! Link to comment Share on other sites More sharing options...
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